Ox Liver (1.00 kg)

Recipes

Ox Liver & Onions with Rice (Family-Friendly Version)

Ox liver is nutrient-dense and packed with iron and B vitamins - perfect for a wholesome family meal. When sliced thin, soaked in milk, and paired with sautéed onions and a simple side like rice or mashed potatoes, it becomes mild, approachable, and even kid-friendly. A classic, comforting meal that comes together quickly and pairs beautifully with pantry staples.

Ingredients:

• 680 g (1 ½ lb) ox (beef) liver, thinly sliced

• 480 ml (2 cups) milk (for soaking)

• 3 tbsp olive oil or 2 tbsp butter (divided)

• 3 cloves garlic, minced

• 3 medium onions, thinly sliced

• Salt & black pepper, to taste

• 120 ml (½ cup) white wine (or substitute chicken stock) 

• Fresh parsley, chopped (optional)
  Side – Rice:

• 2 cups rice (long-grain or basmati)

• 4 cups water or stock

• Pinch of salt

Instructions

Sides: White Rice

1. In a medium pot, bring 4 cups of water (or stock) to a boil with a pinch of salt.

2. Add rice, stir, reduce heat to low, cover, and simmer for about 15 minutes, or until liquid is absorbed and rice is tender. Fluff with a fork and keep warm.

Main Dish: Liver & Onions

1. Soak the liver slices in milk for at least 30 minutes to mellow the bitterness and tenderize. Drain and pat dry.

2. In a large skillet over medium-high heat, warm 2 tbsp oil or butter. Add garlic and sauté until fragrant, about 30 seconds. Add onion slices and cook until translucent and starting to caramelize, roughly 5–7 minutes. Remove onions and set aside.

3. Wipe the pan, then add the remaining fat and sear the liver slices. Cook for about 2–3 minutes per side—liver cooks quickly; avoid overcooking or it becomes tough. Season lightly with salt and pepper. 

4. Return onions to the pan, pour in the wine (or stock), and simmer for 2–3 minutes to marry flavors and form a light pan sauce.

5. Sprinkle with fresh parsley, if desired.

Seasoning & Serving

• Seasoning: Simply salt and pepper—let the onions, deglazed juices, and gentle wine flavor do the work.

• Serving: Plate a scoop of steaming rice, top with the liver-and-onion mixture, and spoon sauce over everything. Fresh parsley brings brightness and color.